Eggs with Avocado & Spinach

Breakfast

SERVES  1

PREP  5mins

COOK  4mins

Vegetarian, Gluten Free, Dairy Free, Nut Free

 

No need to go out for breakfast – this one is perfect at home!

Ingredients

1 tsp vinegar

2 medium eggs

2 slices wholegrain (or gluten-free) bread, toasted

25 g baby spinach leaves

1/4 avocado, sliced

1/2 lemon

salt & pepper, to taste

 

Method

1 Bring a frypan of salted water to the boil, reduce to a simmer and add vinegar.

Crack one egg into a small cup and gently slide into simmering water. Repeat with other egg and cook for 3-4 minutes, spooning water over the top to help cook.

Remove with a slotted spoon and pat dry with paper towel or a clean tea towel.

2 Top toast with spinach leaves, avocado, a squeeze of lemon, eggs and season with salt and pepper.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre  

Sugar  

Fat      

Sat. Fat

1580.4kj

377.3cal

19.7g

24.8g

7.2g

2.1g

20.4g

4.4g

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dale@dalenelson.com

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